Description
A quick and easy bucatini pasta dish with a homemade walnut pesto.
Ingredients
Scale
- 1 pound bucatini pasta
- 2 cups fresh basil leaves
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook bucatini pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, combine basil, walnuts, Parmesan cheese, and garlic in a food processor.
- Pulse until ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth.
- Season pesto with salt and pepper to taste.
- In a large bowl, toss the drained bucatini with the pesto. Add a little reserved pasta water if needed to reach desired consistency.
- Serve immediately.
Notes
- For a nut-free version, substitute sunflower seeds for walnuts.
- Add a squeeze of lemon juice to the pesto for brightness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 450
- Fat: 40
- Saturated Fat: 8
- Unsaturated Fat: 32
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Keywords: bucatini, pasta, pesto, walnut pesto, easy pasta, quick dinner, vegetarian pasta